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#RecipeSaviours: Steak Fajita Salad

March 02, 2016

It’s Damn Delicious!

No, it really is. This week, we’re looking to food blog Damn Delicious for some red meat bliss with a healthy twist.

Enjoy!

Serves: 6
Time: 30 minutes prep, 30 minutes cooking
Good for: Protein, vitamin C and iron 

Ingredients

2 tbsp olive oil, divided
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and thinly sliced 

For the coriander lime dressing
1 cup loosely packed coriander, stems removed
1/2 cup sour cream
2 tbsp mayonnaise
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil
2 tbsp apple cider vinegar 

For the steak
1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lime
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1/2 tsp onion powder
Salt and freshly ground black pepper
2lbs flank steak

Method

• To make the coriander lime dressing, combine coriander, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
• To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl. Season with salt and pepper, to taste.
• In a gallon size Ziploc bag or large bowl, combine steak and marinade. Marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
• Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 5-6 minutes per side for well done, (which is important during pregnancy). Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
• Add onion to the skillet and cook, stirring often, until onions have become translucent and slightly caramelised, about 7-8 minutes. Set aside.
• Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers and cook, stirring often, until soft and slightly caramelised, about 8-10 minutes. Set aside.
• To assemble the salad, place romaine lettuce in a large bowl. Top with arranged rows of onion, peppers, steak and avocado.
• Serve immediately with coriander lime dressing.

    And that’s that! Buon appetito!

    Recipe by Chungah Rhee; image courtesy of Chungah Rhee/Damn Delicious





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